STRAWBERRY SHORTCAKE CAKE PAN RECIPES

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STRAWBERRY SHORTCAKE CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Strawberry Shortcake Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

9 tablespoons unsalted butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 pound strawberries, plus more to garnish, optional
1 1/2 pounds powdered sugar, sifted
8 ounces cream cheese, at room temperature
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
Dash salt

Steps:

  • For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
  • Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  • Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
  • Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
  • For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
  • Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
  • Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
  • Leave plain or garnish with strawberry halves. Serve slightly cool.

STRAWBERRY SHORTCAKE CAKE | ALLRECIPES



Strawberry Shortcake Cake | Allrecipes image

A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.

Provided by Corine

Categories     Desserts    Fruit Desserts    Strawberry Dessert Recipes

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 1 10-inch layer cake

Number Of Ingredients 11

6 large egg whites, beaten
4 cups all-purpose flour
2?¼ cups white sugar
2 tablespoons baking powder
1?½ teaspoons salt
1 cup shortening
2 cups milk
3 teaspoons vanilla extract
4 pints fresh strawberries, hulled
½ cup white sugar, or more to taste
1?½ (8 ounce) containers frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.
  • Beat egg whites in a bowl for 1 minute; set aside.
  • Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.
  • While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.
  • Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.
  • Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.
  • Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.

Nutrition Facts : Calories 540.8 calories, CarbohydrateContent 81.1 g, CholesterolContent 2.8 mg, FatContent 21.7 g, FiberContent 3.1 g, ProteinContent 7.1 g, SaturatedFatContent 9.4 g, SodiumContent 511.4 mg, SugarContent 50.3 g

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